LOS ANGELES

After six successful years in New York, chef Tom Colicchio brought Craft’s pioneering approach to dining to Los Angeles in 2007. Meant to mimic the experience of dining in someone’s home, pristine seasonal ingredients are simply prepared and served family-style to the center of the table, allowing guests to build their own plates.

Craft’s emphasis on seasonal and local is a natural West Coast fit. The restaurant earned a three-star review fromThe Los Angeles Timesin 2007 and improved to three and a half stars in 2010. Designed by award-winning architecture firm, Bentel & Bentel, Craft Los Angeles seats 300 in a 10,000 square-foot space that includes a dining veranda overlooking a four-acre park.

Denis Crutchfield

Born and raised in Stockton, California, Denis Crutchfield developed an interest in cooking while working alongside his Mexican grandmother in the kitchen. While they prepared dishes such as enchiladas and posole to enjoy with family, Denis’ appreciation for the communal aspect of sharing a meal lead him to set his sights beyond the dining room table.

After graduating from high school, he enrolled in San Joaquin Delta College’s culinary program, and subsequently began working as a cook at a local Italian restaurant. With his focus and attention to detail, Denis rose to the position of kitchen manager, then transitioned to a front-of-house role before turning his attention back to the kitchen.

Following a stint working the line at Alder Market, Denis drove from Stockton to Los Angeles to stage at Craft where he was immediately transfixed by the restaurant’s commitment to excellence and respect for the ingredient. He relocated to LA to accept a position as a line cook, quickly moving through the various stations in the kitchen as he sharpened his technical acumen and cultivated his culinary philosophy to show finesse and restraint on the plate. Within two years, Denis was promoted to the role of sous chef alongside mentor Andrew (Drew) Gavalla.

Now, as chef de cuisine, Denis continues to deepen his influence on the menu, composing dishes that showcase the beauty and simplicity of in-season ingredients, while incorporating his affinity for slow cooking.

When not at Craft, the Pasadena resident enjoys spending time with his wife and son, taking frequent family trips to Disneyland.

General Manager

Todd Thurman

Todd Thurman shares his passion for the hospitality industry as general manager at chef Tom Colicchio’s Craft Los Angeles.

While pursuing an acting career in Chicago in 1988, Thurman began waiting tables at Arnie Morton’s namesake flagship restaurant in Chicago’s Gold Coast district. His time there impressed upon Thurman how Morton, a veteran restaurateur, always worked to make guests and employees alike feel like family members – welcomed, loved, appreciated and respected. When he moved to Los Angeles in 1990, Thurman stayed within the family and took a job at Morton’s in West Hollywood. In his 18 years there, Thurman worked his way from waiter to assistant general manager, overseeing the daily operations of the restaurant and its employees.

In 2008, a year after Craft Los Angeles opened, Thurman took his expertise to the acclaimed restaurant as assistant general manager because he was inspired by the team’s warmth and generosity. Six years later, Thurman was promoted to general manager. In his current role, he ensures that all guests and staff experience the same appreciation and comfort that have given him fulfillment, along with his own hard work and commitment.